- For chicken:
- fresh orange juice
- fresh lime juice
- salt
- black pepper
- vegetable oil
- unsalted butter
- For rice:
- crumbled saffron threads
- dry white wine
- ground cumin
- salt
- Turkish or 1/2 California bay leaf
- water
- oil
- butter
- long grain rice
- hot water
- chicken bouillon
- onion
- garlic
- butter
- small potatoes
- large head of broccoli
- vegetable stock
- nutmeg
- salt + ground pepper
- blue cheese
- olive oil + fresh herbs for garnish
About the brittle:
Don’t leave the brittle unattended! You must stir the brittle frequently; otherwise the peanuts will scorch and stick to the bottom of the pan.
Brittle can be made up to 2 weeks in advance and kept in an airtight container. Recipe is easily doubled. Increase time to 15 to 20 minutes.
For easy clean-up, bring water to boil in saucepan and allow brittle residue to dilute.
About the custard:
This is a starch-bound custard. Normally, to avoid curdling, custards are heated gently until they thicken. In this recipe, the presence of cornstarch creates an exception to the rule: the custard must be brought to a boil, then boiled for an additional 2 minutes to properly thicken. Ignore this and you will have a weepy pie.
Pie is best served the day it is made.
- dry-roasted peanuts
- granulated sugar
- light corn syrup
- baking soda
- salt
- light brown sugar
- milk
- cornstarch
- large egg yolks
- bourbon
- pure vanilla extract
- orange juice
- shelled peas
- poblano pepper
- avocados
- lime
- Salt
- soy sauce
- sesame seed oil
- rice vinegar
- sake
- brown sugar
- vegetable oil
- roasted sesame seed
- grated garlic
- grated ginger
- soy sauce
- sriracha sauce
- corn starch
- eggs
- Salt
- Peanut oil
- new sprout mixed greens
- coriander leaves
- 1/2cup mayonnaise
- chopped roasted red bell pepper
- minced fresh cilantro
- Worcestershire sauce
- salt and pepper to taste
- dark raisins
- dark rum
- 1-inch strip of orange zest
- whole milk
- sugar
- cornstarch
- big pinch of sea salt or kosher salt
- heavy cream